Corn, Tomato & Basil Salad

I hope everyone had a great Memorial Day!

Here at the Jersey Shore, Memorial Day weekend is the official start of summer.

And I am psyched to break out some new summer recipes with you guys.

This one came from my friend Pauline, who got it from her mother-in-law.  I'm not sure where she got it from, so I apologize in advance for not properly crediting the source.  But I had this at their house last summer, and had to get the recipe.  It is super easy, has simple ingredients, and is really refreshing.

In fact, this salad is so delicious that The Mini actually reversed her ban on tomatoes.  Yup - cut up tomatoes were a food I tried early and often, but to no avail until I gave her a bowl of this salad.  I think it's the garlic and basil, which obviously makes everything delicious. (Although now she will even eat tomatoes plain, go figure.)

I can't complain too much though, because she has actually been a great eater for the most part.  I am just crossing my fingers that toddler-hood doesn't ruin that!  I know most kids get more fickle with age, and I was pretty much the poster child of picky.  Family folklore tells me that when I was a baby, I actually ate (and enjoyed!) a wide variety of foods.  My only memory, however, is subsisting on chicken nuggets, yogurt, and mac & cheese for about the next 12 years of my life.

Ugh.

I cringe just thinking about it.  I really don't know how that happened because my parents both love food.... but let's hope we don't repeat that.  Although I'm sure my mom is somewhere chuckling & saying, "Ohh, just wait.  She's only 1 1/2!"

So until then I guess I'll just be happy that we can all enjoy this summer treat together :)

Corn, Tomato & Basil Salad

• 12-oz. bag frozen corn (about 3 cups, or the kernels removed from about 6 cobs)
• 2 T. olive oil
• 3 cloves garlic, minced
• 1/4 C. fresh basil, thinly sliced
• 1 pint grape tomatoes, cut in half
• 2 T. white vinegar
• kosher salt & ground pepper, to taste

Season tomatoes with some kosher salt, stir, and set aside in a colander to draw the juices out.  (This is an optional step, it just takes some of the liquid out of your finished salad).

Meanwhile, heat olive oil in a large skillet over medium heat.  Add minced garlic, and saute about 1 minute - do not brown.  Add corn kernels (still frozen is fine) and saute about 4 minutes, until just cooked through.

Remove pan from heat and add half of the sliced basil.  Season mixture with salt & pepper & transfer to a bowl.  Stir to combine.  Allow to cool slightly, stirring occasionally.  Stir in tomatoes, vinegar, and remaining basil.  Adjust salt & pepper to taste.  Cover & chill 3-8 hours, or can be served immediately.

Family Recipe - Origin Unknown

White Balsamic Apple Vinaigrette

I've always enjoyed a good salad, but ever since I became gluten-free about 4 months ago, I've taken my salad game to a whole new level.

Which is probably for the best, since we signed the Mini up for a "parent & me" swim class and I've had to squeeze my doughy, ghost-white body into a bathing suit two months earlier that I usually would.

It doesn't help that my partner in crime looks adorable in her bathing suit.

Ah the things we do for our children.

In any event, I am a creature of habit and when I find something I like, I stick to it.  For example, I have spent countless lunches at Panera Bread with my coworkers over the years, and have only sampled probably 4 different menu items.

Even before I went GF, one of my main go-to meals has been their Fuji Apple Chicken Salad. A-mazing.  I don't know who decided apple chips would be a good topping for salad, but I would like to thank this person for changing my life.

However, I am not much into Gorgonzola cheese, so I always ask to substitute with Feta cheese.  I also prefer almonds to pecans when I make it at home.  So it's totally up you what you put this on, but my recommendation for a salad base is as follows:

-mixed greens/baby lettuce
-grilled chicken strips
-tomatoes
-slivered almonds (or pecans)
-crumbled feta cheese (or Gorgonzola)
-red onion
-crispy apple chips (you can find my recipe here, or use store-bought)

Either way, you can't go wrong.

White Balsamic Apple Vinaigrette

• 2 T. canola oil
• 1 T. olive oil
• 1/2 C. apple juice (I recommend using a "natural" apple juice)
• 3 T. white balsamic vinegar
• 2 T. apple cider vinegar
• 1 t. lemon juice 
• 1 t. sugar
• 2 t. honey
• 1/4 t. salt
• 1/8 t. pepper
• 1/4 t. garlic powder
• 1/4 t. xanthan gum (optional - it just makes the dressing a little thicker)

Whisk all ingredients together, or process in a blender to emulsify.  Makes about one cup of dressing.  Any leftovers can be refrigerated for up to a week.

Original Recipe

Cucumber & Yogurt Salad

So I will confess another secret... Mr. Vittles and I are not huge into vegetables, at least not of the cooked variety.  We eat a lot of salads as sides to our meals, as we seem to prefer uncooked veggies.

And for the past two summers, I have grown my own cucumbers from seed out on the back deck.  This year we are going to try to grow them again (this is an old picture from May 2008 & the deck is way more jam packed now - but you get the idea, cucumbers were just getting going toward the back of the picture :))

Now, as you can imagine, two people can only consume so many cucumbers cut up over a green salad.  Sure, I give some away to family and friends, but we always seem to have some laying around.

So... I came up with this recipe for my friend the cucumber to have a salad all to itself!

Interestingly enough, Mr. Vittles really does not like vinegar, but he does seem to like this.  I also made it for his family at a dinner for his parents 30th wedding anniversary & everyone that tried it appeared to enjoy it. (More on that later, too, as I have photos and a recipe from another item I made that night - marinated grilled flank steak, yumm!)

Anyway, its very simple but quite delicious and has all healthy ingredients.  I've seen various other recipes for cucumber salad using sour cream, but I think the Greek yogurt gives it a nice tang and it's better for you as well. 

And I mean, after bombarding you with bacon and pepperjack cheese, I have to give you something that won't instantly throw you into cardiac arrest, right?

Cucumber & Yogurt Salad

1 cucumber, peeled & cut into slices
2 T. plain, Greek yogurt  (I prefer Greek because it seems more substantial, but you can use any plain yogurt)
2 T. white vinegar (you can also use red wine or apple cider vinegar if you prefer)
1/4 t. garlic powder
1/8 t. onion powder
1/4 t. celery seed
salt & pepper to taste

Mix yogurt, vinegar, garlic & onion powders, celery seed, salt & pepper in a bowl.  Add cucumbers and toss to coat.  This is best after it sits for a few hours in the refrigerator, to allow the flavors to meld together.


Original Recipe